Healthy Peanut Butter Cookies
I love peanut butter. I mean, I love ALL nut butters but peanut butter really is the best. Ever since I was a kid I remember my mom making the best peanut butter cookies. I remember asking her if I could help and by help I meant eating the raw cookie dough. HER idea of me helping was doing the heavy stuff like mixing the batter which always felt like I was mixing cement but then again, I've always been a bit of a drama queen. My favorite part though was definitely making the fork imprint on each cookie. Turns out, that's still my favorite part!
I love creating healthy versions of the original and being able to enjoy them with a relatively clean conscience, so here's my version of my Mom’s old school pb cookies. The recipe couldn’t be easier to make and with that little bump of protein you could eat one for breakfast.
Happy, healthy baking!!!
Equipment
- fork
- oven
- baking sheet
Ingredients
- 1 cup organic peanut butter
- 1 egg
- 1 cup (scant) coconut sugar
- 1 tsp pure vanilla
- ¼ cup hemp seeds
- sprinkle of coarse sea salt
Instructions
- Preheat the oven to 350.
- Using a stand mixer or electric hand mixer combine egg, sugar and vanilla.
- Add in peanut butter and mix thoroughly. Add in hemp seeds and combine again.
- Let sit to rest for 10 minutes.
- Line cookie sheet with parchment paper.
- Using 2 teaspoons, scoop about a tbsp of dough per each cookie and space accordingly on the sheet. Have a glass of cold water handy. Take a fork, dip into cold water and make imprints on each cookie to flatten. Get creative if you want! Create a crisscross pattern on each cookie. Sprinkle each cookie with course sea salt
- Bake for about 15 min. Turning the pan once in between to ensure even baking.
- Allow cookies to cool on a wire rack before eating.